Job Description

Oversee Kitchen Operations

: Manage daily kitchen activities, ensuring that all food served meets quality standards.

Menu Creation

: Design and plan menus, incorporating seasonal ingredients and current culinary trends.

Staff Management

: Hire, train, and supervise kitchen staff, fostering a positive and productive work environment.

Quality Control

: Ensure that all dishes are prepared to the highest standards and served on time.

Inventory Management

: Monitor stock levels, order supplies, and manage food costs to minimize waste.

Health and Safety Compliance

: Enforce safety and sanitation standards in the kitchen to maintain a safe working environment.

Recipe Development

: Create new recipes and update existing ones based on customer feedback and industry trends.

Qualifications

Culinary Education

: A degree or diploma from a culinary school is often preferred.

Experience

: Several years of experience in a professional kitchen, with a minimum of 2-5 years in a supervisory role.

Leadership Skills

: Strong leadership and communication skills to effectively manage a team. *

Creativity

: A passion for food and creativity in menu design and recipe development.